Crab Cake Pasta Salad Recipe

Crab Cake Pasta Salad


8-12 oz Louisiana Lump Crab meat
1 Box of Elbow macaroni
1 Tablespoon Liquid Crab Boil
1 Tablespoon of garlic
1 Shallot finely diced
1 Red Bell pepper cut into matchsticks
¼ Cup finely chopped celery
¼ Cup chopped fresh parsley
Remoulade Sauce
½ Cup Mayo
Salt and Pepper
Cajun Seasoning of your choice
1 Cup Panko Bread Crumbs
1 Bunch of chives

How to make Crab Cake Pasta Salad

Bring water to a boil according to instructions. Add 1 tablespoon of salt and 1 tablespoon of crab boil and pasta. Cook as directed. Drain, reserving 1 cup of pasta water, and set aside in a large bowl to cool.

Sauté garlic and shallot in a small pan with about a teaspoon of oil or butter for 3 minutes on low heat. *Deglaze with a splash of white wine. Add to cooling pasta.

To the pasta add peppers, celery and parsley and stir to combine.

Whisk together equal parts Remoulade sauce and mayo. Add a bit of pasta water to loosen if necessary. Season with Cajun seasoning to taste. Stir into pasta mixture.

Gently fold crab into pasta salad and chill for 10-15 minutes in the fridge. At this point you could add more seasoning if you want it spicier.

When ready to serve, place in a bowl and sprinkle toasted bread crumbs and chopped chives.

* White wine can be left out entirely based on preference.

Chef: Michael O'Boyle


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